Pepper-Crusted Center-Cut Beef Tenderloin Roast
Appears in Cook's Illustrated November/December 2012
WHY THIS RECIPE WORKS
Rubbing the raw tenderloin with an abrasive mixture of kosher salt, sugar, and baking soda transformed the surface into a magnet for the pepper crust. Cracking the pepper into rough pieces and sifting off any powdery grounds created the cru...